Six Superquin sossies
Four streaky rashers
Four regular rashers
4 medium sized schpuds
A fuckin’ truck load of onions
A wee bit of black pepper. No salt. There is enough salt in all the rashers
1 1/2 pints of water

Boil ta fcuk for about 10 mins. Then let simmer for about 20/30 more.
Mix in a little corn flour to thicken, about 5 mins before serving.
Cooking time in our house is spud specific. If they are big un’s chop them in two. No smaller, or they just turn to mush & you don’t really want that, unless you are 90 and you have no teeth.

The onions will turn to mush & that’s fine, as they give the sauce the flavour. Add in another onion half way through cooking, if you want some undissolved onion to eat.

Making it can be a bit trial and error, as getting the sauce consistency right can be tricky. Too much corn flour & it ends up like wall paper paste. Too little & its watery. So don’t be put off, if it takes you a couple of attempts to get it tickety-boo.

It’s important to put in a mixture of rashers too. You need the streaky, very fatty rashers, as the fat melting into the goo is important for flavour. But all you’ll be left with at the end of the boiling process, is a rubbery rind, with no mate left on. So if you like a recognisable rasher in yer coddle, put in a few “good” rashers too, as they can survive all the boiling.

The Granny always made coddle as follows: Sausages (non-fried), streaky Bacon, thick cut Bacon, whole onions (allowed to break up naturally), Spuds, Carrots, Tripe and Milk…Boil the shite out of it and then served with either Batch Bread or Turnover…

Keep it simple is my motto. A coddle can be easy to fcuk up, if you put too much crap in it, that it doesn’t really need. It’s a fairly simple, straightforward dish. There is A LOT of flavour from the rashers & onions in particular. It doesn’t need any more imo. But if you decide it needs jazzing up, then that is between you and The Coddle Gods. No judgment here !